Prep 5 mins
Cook 40 mins
Adapted from Bobby Flay. One of the condiments served with Tandoori Spiced Chicken. I absolutely adore the Grilled Tomato Jam - leftovers are wonderful with toasted bread.
- 5 plum tomatoes
- 1 serrano chili pepper
- 44.37 ml vegetable oil, divided
- 1 small yellow onion, chopped
- 44.37 ml balsamic vinegar
- 0.25 ml saffron or 0.25 ml turmeric
- Brush the tomatoes and serrano with 1 tablespoon of vegetable oil, and sprinkle with salt and pepper. Grill the tomatoes and chile on all sides until you get a char. This won't take long. Remove from the grill and let it cool until you can handle them. Give the tomatoes and chile a rough chop. (I seed my pepper to cut the heat level. Remember to wear gloves if you do!).
- Heat up the remaining 2 tablespoons of vegetable oil in a medium saucepan. Toss in the onion and cook until the onion becomes soft. Add in the chopped tomatoes, chile, balsamic and saffron. (Sub a bit of turmeric if you don't have saffron.) Cook the mixture down until it gets thick. Allow the mixture to cool to room temperature before you serve. After the mixture was cooled, I took an immersion blender and blended it just a bit, so it was a bit smoother but still had chunks, as a personal preference.
Great condiment. Made togo with Tandoori Chicken and was great. I made mine with a pint of grape tomatoes which worked easily. May try it with BLT later.
delicious! I/m so glad I tried this recipe I had lots of garden tomatoes in my fridge waiting to be used up, I used two jalapeno peppers in place of the serrano, it's two cold to grill outside so I used my indoor grill for the tomatoes and jalapeno peppers, I bet this will even be better with refrigeration time, thanks for sharing this recipe Misa, I made it for the Pink event!